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Weekly Specials

Ciao Osteria

 Antipasti

 *Moon Dancers Oysters Maine

 Half dozen oysters on half shell Briny start with a sweet aftertaste served with cocktail sauce and horseradish. 

Burrata Pomodoro

 Whole Burrata served with pesto sauce, baby red Sicilian roasted tomatoes, cucumbers, kalamata olives, basil, and pine nuts .Mesquite smoked in a glass dome. 

 Peach Arugula Salad

 Grilled peach, arugula, heirloom tomatoes, walnuts, stracciatella cheese topped with balsamic glaze and olive oil. 

 Melenzana Imbotita 

Italian eggplant stuffed with garlic and Parmigiano braised and baked in a plum tomato sauce with onions and basil. 

 Entrée: 

Short Rib Ravioli 

Jumbo Ravioli stuffed with beef short rib and ricotta. Served in a short rib ragu sauce topped with shaved Parmigiano. 

Pollo Fritto con Funghi Trifolate 

Sous vide and fried  half chicken. Served with risotto ai funghi, accompanied by Brussels sprouts, red onions, spinach and mushrooms. 

 *Costatine D'Agnello Rosemarino  

 Australian lamb chops. Grilled and baked in a rosemary garlic olive oil topped with a caper lemon rosemary sauce. Served with roasted purple potatoes, sautéed red onions, Brussels sprouts and spinach. 

 Osso Buco

 Veal shank braised and baked in an plum-onion-tomato sauce served with risotto Milanese and asparagus. 

 Chilean Sea Bass

 Wild caught Chilean Sea Bass, pan seared, and topped with a lemon rosemary caper sauce. Served with haricot vert and rosemary roasted potatoes. 

Branzino Filet

 De boned Branzino grilled and topped with a lemon caper sauce served with spinach and potatoes. 

 Whole Lobster Wheel 

Whole 1.5lb  lobster served with egg tagliatelle pasta in a pink vodka sauce served table side in a flaming Parmigiano wheel. 

 *Consuming raw or undercooked meats. poultry, seafood, shellfish or eggs may increase your risk of food borne illness.